Our Chefs' Recipes

Vegetable and Halloumi Cheese Skewers   INGREDIENTS (serves 4 people) 200 gr halloumi cheese 1 orange bell pepper 1 zucchini 12 cherry tomatoes 1 red onion   MARINADE FOR THE CHEESE AND VEGETABLES 25 g of your favourite BBQ spice mix or Les Épices de Marie Michèle's Shaï Rub Mix 1 tbsp (15 ml) olive... Read More

Ham, Bacon and Hard-boiled Egg Salad on Iceberg Lettuce   INGREDIENTS (serves four) 3 cups (750 ml) iceberg lettuce, finely chopped 1½ cup (375 ml) ham, in small cubes ½ cup (125 ml) cooked bacon, chopped ⅓ cup (85 ml) red peppers, diced ⅓ cup (85 ml) red onions, diced 4 hard-boiled eggs, finely sliced   FOR THE MAYONNAISE DRESSING... Read More

Pork and shrimp burgers   INGREDIENTS  1/2 lb (200 g) raw shrimps, shelled and finely chopped 1 lb (450 g) raw pork, finely chopped 2 tbsp. (15 ml) fresh cilantro, minced 1 tbsp. (15 ml) fresh ginger, minced 1 tbsp. (15 ml) sambal oelek 1/4 cup (125 g) bread crumbs 1 egg Salt and pepper to taste... Read More

Roasted salmon with maple and miso   INGREDIENTS (serves 4) 4 steaks (150 g) fresh Atlantic salmon 2 tbsp maple syrup 2 tbsp soy sauce 1 tbsp miso 1 tbsp lime juice 3 tbsp vegetable oil   FOR DECORATION Black sesame seeds White sesame seeds Green onions, sliced   PREPARATION Mix together all the ingredients except oil.   Emulsify using a... Read More

Duck breast fillet with orange and dark chocolate   INGREDIENTS (serves 4) 2 duck breasts 30 ml canola oil 45 ml grey shallots, finely chopped 2 oranges, supremed 60 ml orange juice 30 ml Cointreau or Grand Marnier (triple sec) 250 ml duck or veal stock 30 g 70% dark chocolate Salt and pepper to taste   PREPARATION   Heat oven to... Read More

VEAL SHORT RIBS WITH CRANBERRY AND LIME   INGREDIENTS (serves 4) 2 kg veal short ribs (or pork flank ribs) 2 medium carrots, peeled and diced 2 onions, diced 1 clove garlic, minced 100 ml red wine 1 tsp ginger, chopped 2 L beef stock 2 tsp maple syrup 1 knob butter 60 g dried cranberries 1 lime (for zest) Salt... Read More

Christmas gravlax Makes a wonderful addition to your Christmas brunch!   INGREDIENTS (serves 4) 1 kg fresh salmon fillet, skinless 2 tsp coarse salt or Himalayan pink salt 30 ml maple syrup 2 tsp Meaux mustard 1 medium beetroot, cooked and finely grated Ground pepper to taste   PREPARATION Set aside a dish large enough to fit all the... Read More

Grilled veal chops with caramelized balsamic and fig vinaigrette   INGREDIENTS (serves 4)   Veal chops 4 veal chops 2 tbsp olive oil Fleur de sel to taste Ground pepper to taste   Caramelized balsamic and fig vinaigrette 3 tbsp butter 1 tbsp French shallots, finely chopped 5 cloves garlic, chopped 2 figs, quartered 4 tbsp sugar 5 tbsp balsamic... Read More

Butternut squash and bacon soup with maple and kale chips   INGREDIENTS (serves 8) 1 butternut squash 1 stalk celery 2 Spanish onions 1 leek 1 Yukon Gold potato 1 clove garlic 3 sprigs rosemary, chopped 2.5 L poultry broth (homemade or store-bought) 20 ml maple syrup 100 g smoked bacon, diced 150 g kale,... Read More

Pork loin roast with apple chutney   INGREDIENTS (serves 4) To prepare the pork loin roast: 1 pork loin roast, approximately 800 g 2 tablespoons Dijon mustard 2 tablespoons honey or maple syrup 2 cloves garlic, minced 1 teaspoon of your favourite grilling spice blend, preferably salt-free For six 500-ml mason jars of apple chutney: 12... Read More

FISH AND CHIPS 10 (4 oz) cod fillets (2 per person)   INGREDIENTS (serves 5)   Batter 100 g (1 cup) all-purpose flour 25 g (2 tbsp) corn starch 10 g (1 tbsp) baking powder 330 ml red beer 300 g (2 cups) flour for dredging   Coleslaw 400 g (3 cups) red cabbage 400 g (3 cups) white cabbage 100 g (1 cup) yellow or... Read More